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Burner heat settings
Use correct burner heat settings. If the heat
setting is too high, it can:
• Char bacon and cause curling.
• Make eggs tough and crisp at the edges.
• Toughen liver, fish, and seafood.
• Scorch delicate sauces and custards.
• Cause a boilover.
Until you get used to the settings, use
the following as a guide. For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
NOTE: Do not cook with the control knob
in the LITE position.
In case of a prolonged power
failure
Surface burners can be manually lighted.
Hold a lit match near a burner and turn
the control knob to the LITE position.
After the burner lights, turn the control
knob to the desired setting.
SETTING
RECOMMENDED USE
LITE
• To light the burner. After
the burner lights, turn
control knob to a desired
setting to stop the clicking
of the ignitor.
• To start food cooking.
HI
• To bring liquid to a boil.
MED
• To maintain a slow boil.
• To fry poultry or meat.
• To make pudding, sauce, or
gravy.
• To keep food warm.
LOW
• To melt chocolate or butter.
• To stew or steam food.
• To simmer food.
NOTE: Do not leave empty cookware, or
cookware which has boiled dry, on a hot
surface burner. The cookware could over-
heat causing damage to the cookware or
cooking product.
U SIN G YO U R RAN G E
Cookware tips
No one brand of cookware is best for all
people. Knowing something about pan
materials and construction will help you
select the correct cookware for your needs.
• For best results and greater fuel
efficiency, use only flat-bottomed cook-
ware in good condition.
• The pan should have straight sides and a
tight-fitting lid.
• Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
• The pan material (metal or glass) affects
how fast heat transfers from the surface
burner through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
• Handles should be made of a sturdy, heat-
resistant material and be securely attached
to the pan.
• Pans should be easy to clean. Check to be
sure there are no crevices, rough edges,
or areas where food might collect.
• Be sure pans do not tip, whether they are
full or empty.
• Use cookware only as it was intended to
be used and follow pan instructions. This is
very important for glass cookware because
some should be used only in the oven.
Other pans are marked as flameware and
may be used on the surface burners.
Home canning information
The larger diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect your range:
• For best results, use a canner which can
be centered over the surface burner.
center over
surface unit
1 inch
1"
maximum
overhang
continued on next page
1"
7
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